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Texas BBQ Brisket, step by step(Vanity w/ PICS)
Eastfork of the San Jacinto ^
| 08/07/08
| eastforker
Posted on 08/07/2008 11:21:18 AM PDT by eastforker
Texas style BBQ, for all to enjoy. Step by step pics included, start to finish.
TOPICS: Arts/Photography; Chit/Chat; Education; Food
KEYWORDS: bbq; brisket; chicken; food; recipes
Navigation: use the links below to view more comments.
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To: eastforker
Dude, y'all left a whole plate of that stuff over here last time y'all came by.
BOY was I mad about that!!! ;-)
141
posted on
08/07/2008 4:42:34 PM PDT
by
humblegunner
(I'm voting for McCain because he's white.)
To: jmc813; eastforker; Allegra
This is one FR clique I'm really jealous I'm not a part of. Well if you make a visit, I bet we can do up a party for you. :-)
142
posted on
08/07/2008 4:43:04 PM PDT
by
RikaStrom
(The number one rule of the Kama Sutra is that you both be on the same page.../Exeter 051705)
To: Xenalyte; eastforker; Allegra; humblegunner; Eaker; TheMom; pax_et_bonum; Bacon Man; Hap
ZOMG. That barbecue looks to DIE for.Uh huh. I'm hungry. Need BBQ. Might have to go out this weekend and get some.
143
posted on
08/07/2008 4:44:30 PM PDT
by
RikaStrom
(The number one rule of the Kama Sutra is that you both be on the same page.../Exeter 051705)
To: Allegra
Aw, that video looks fake.
Nobody is that stupid.
144
posted on
08/07/2008 4:44:56 PM PDT
by
humblegunner
(I'm voting for McCain because he's white.)
To: humblegunner
As I remember you were fighting me on how much I should leave, you didn’t want me taking any of it!LOL
145
posted on
08/07/2008 4:45:12 PM PDT
by
eastforker
(Get-R-Done and then Bring-Em- Home)
To: BooBoo1000
I'm not a Texan! I'm Alaskan. (Can you say Moose Brisket?) LOL!
Here is my recipe for "Moose Rub":
2 cups Dark Brown Sugar
1/3 cup coarse salt (Increase to 1 cup if you are smoking fish)
1 cup Paprika (smoked is better)
1/4 cup Garlic Salt
1/4 cup Onion Salt
2 TBSP Celery seed
1 TBSP Thyme
Ground cayenne pepper to taste.
146
posted on
08/07/2008 4:49:54 PM PDT
by
Species8472
(Tolerate something and you will get more of it)
To: eastforker; All
OK folks, been about 2 hours since wrapped, 8 hours total, time to unwrap.
Now time to set and let cool before slicing.
147
posted on
08/07/2008 5:26:04 PM PDT
by
eastforker
(Get-R-Done and then Bring-Em- Home)
To: eastforker
I admit, I've been needing a pictorial of how to do a good Texas Brisket. Sadly, the person who could have shown me passed away last September, and I've not had the heart to try....
Looks great from TN....
148
posted on
08/07/2008 5:31:52 PM PDT
by
Maigrey
(Life, for a liberal, is one never-ending game of Calvinball. - giotto)
To: Maigrey
149
posted on
08/07/2008 5:33:25 PM PDT
by
ovrtaxt
(This election is like running in the Special Olympics. Even if McCain wins, we're still retarded.)
To: kalee; eastforker; Allegra
Thats because this BBQ discussion is about Texas not Carolina style que. Carolinians are the ones who get testy and go to war when it comes to BBQ.It's funny you mention that. A friend of mine owns a barbeque restaurant here in Jersey (not the afore-mentioned sucky one, his is quite good). But he's not loyal to any region. He does Carolina style pulled pork, Texas beef brisket, and both Kansas City and Memphis ribs. And it's funny, the most critical people are almost always the Carolinians.
150
posted on
08/07/2008 5:35:15 PM PDT
by
jmc813
(Welcome to New York, Brett!)
To: eastforker
How long after you take the meat off the heat do you typically wait to cut it?
151
posted on
08/07/2008 5:38:27 PM PDT
by
jmc813
(Welcome to New York, Brett!)
To: jmc813
Till the meat firms up a bit, I have had it off close to 15 minutes and just looked at it, the inside is hot enough for it to still cook out fat.About 45 minutes or so.
152
posted on
08/07/2008 5:41:35 PM PDT
by
eastforker
(Get-R-Done and then Bring-Em- Home)
To: jmc813
I think most other regional BBQ fans are willing to cut others some slack, but not Carolinians. Mustard, vinegar with tomato or without tomato, Carolinians are only loyal to the one type served in their particular area of the state. The problem is the Carolinas have multiple BBQ regions within the 2 states.
They can get quite vocal and defensive if someone makes a derogatory comment about their favorite.
Vinegar with tomato vs vinegar without tomato is a call to arms. lol
I won’t even say here which one I prefer. ;) I have said in the past, but I think this thread is doing really well with no wars.
153
posted on
08/07/2008 6:15:13 PM PDT
by
kalee
To: eastforker
Thats my next project. Pork spare ribs pictorial."By Allah, we will make jihad on the pork-smoking infidels!"
154
posted on
08/07/2008 6:25:46 PM PDT
by
humblegunner
(I'm voting for McCain because he's white.)
To: Species8472
Hey its all good.. its just that Eastforker’s recipes absolutely rock! Have you tried the hard-boiled eggs? Devine! Sorry Grandma G! ( RIP)....
To: humblegunner; All
OK folks, time to start slicing.
and cut back the upper part of the heel.
156
posted on
08/07/2008 6:45:02 PM PDT
by
eastforker
(Get-R-Done and then Bring-Em- Home)
To: eastforker
Continue to slice untill you start running into fat.
now we are ready to fix chopped cutting against the grain.
157
posted on
08/07/2008 6:48:15 PM PDT
by
eastforker
(Get-R-Done and then Bring-Em- Home)
To: eastforker
Now finnish chopping.
Bag up what you won't eat tonight, freeze or refrigerate for later
158
posted on
08/07/2008 6:50:31 PM PDT
by
eastforker
(Get-R-Done and then Bring-Em- Home)
To: eastforker
Feed your helpers the fat.......Digger the Jack Russell Terrorist
...................................Zipper the Wonder Dog...
..........and Goldie the big fat Cow......
159
posted on
08/07/2008 6:53:09 PM PDT
by
eastforker
(Get-R-Done and then Bring-Em- Home)
To: eastforker; All
Total yield from a 12 pound briskit, 6 pounds of heaven!
160
posted on
08/07/2008 6:59:59 PM PDT
by
eastforker
(Get-R-Done and then Bring-Em- Home)
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